Gingersnaps are wonderful for traveling, for dipping in coffee, and as cookiecrumb crusts for pies. Their delicious flavor and intoxicating aroma are perfect at any holiday festivity.
|1/2 cup (1 stick) unsalted butter or buttery spread, such as Earth Balance, at room temperature, but not melted||1 1/2 teaspoons ground ginger|
|1 cup packed light brown sugar||1 1/2 teaspoons ground cinnamon|
|1 large egg||1/2 teaspoon baking powder|
|3 tablespoons molasses (not blackstrap)||1/2 teaspoon salt|
|1 teaspoon pure vanilla extract||1/4 teaspoon ground nutmeg|
|1 teaspoon almond extract||1/4 teaspoon ground cloves|
|2 1/2 cups sorghum blend||2 tablespoons granulated sugar, for rolling|
|1 teaspoon xanthan gum|
Place a rack in the lowermiddle position and another in the uppermiddle position of the oven. Preheat the oven to 375°F. Line two 15 x 10inch baking sheets (not nonstick) with parchment paper.
In a large mixing bowl, beat the butter and brown sugar with an electric mixer on low speed until smooth, about 30 seconds. Beat in the egg, molasses, vanilla, and almond extract. Gradually add the sorghum blend, xanthan gum, ginger, cinnamon, baking powder, salt, nutmeg, and cloves and beat on low speed just until blended.
With wet hands or a #50 metal ice cream scoop, shape the dough into 1 1/2inch balls, roll them in the sugar, and place them 2 inches apart on the baking sheets, 12 per sheet. Sprinkle the cookies with any sugar that remains after rolling. Place one sheet on the lower–middle rack and another on the uppermiddle rack of the oven.
Bake 15 to 20 minutes, rotating the baking sheets between racks halfway through baking. Cool the cookies 2 to 3 minutes on the baking sheet, then transfer them to a wire rack to cool completely. Store, tightly covered, for up to 2 days or in the freezer for up to 1 month.
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